Chef Lewis Rossman Rises to Chef/Partner at Sam's Chowder House
in Half Moon Bay, CA, joining Partners Paul and Julie Shenkman
Rossman Brings His East
Coast Roots and Three Star Pedigree to the California Coast
to Grow and Manage the Business as Both a Partner and a Chef
San
Francisco, CA - (July 31, 2007) Paul Shenkman, proprietor
of Sam's Chowder House in Half Moon Bay, California is thrilled
to announce that his consulting corporate chef in the restaurant,
Lewis Rossman, will be taking over the kitchen as Executive Chef/Partner.
Rossman, integral in the original planning and vision for the
restaurant, has worked with Shenkman for more than six years,
formerly as executive chef of Cetrella in Half Moon Bay, where
he was awarded three stars by San Francisco Chronicle restaurant
critic Michael Bauer.
Set
on the magnificent California coastline in Half Moon Bay, with
sweeping views of the Pacific Ocean, Sam's Chowder House provides
guests with the only outdoor oceanfront dining experience in the
Bay Area. Offering a casual and authentic New England-style seafood
experience, Sam's Chowder House features a daily selection of
fresh fish- grilled or sautéed to perfection, an array
of delicious seafood dishes such as authentic lobster rolls, live
Maine lobster and fresh local crab, a raw bar, and a variety of
local specialties.
In
2006, Rossman was immediately intrigued when Shenkman approached
him about the possibility of opening an East Coast style seafood
house on the California Coast. With both Shenkman and Rossman
hailing from the East Coast, the two visionaries set forth to
bring their ideas and remembrances of what a true family-friendly
"fish house" experience was like along the Atlantic
seaboard, and delivered it to the West Coast. When the restaurant
opened in October of 2006, Rossman was a fundamental part of the
team, serving as consulting corporate chef, where he was responsible
for overseeing the development of the extensive lunch and dinner
menus.
"I
am really excited to enter this new stage of my career, acting
as both a partner and chef at Sam's," says Rossman. "It
is a whole new experience being able to have a hands-on approach
to manage all aspects of the business. I am ready for this next
step and thrilled to be able to bring a fresh approach to every
element."
In
the coming months, Rossman will be adding some new menu items
to the already fantastic selections available. Guests can look
for old-time classics such as Mussels Marinara, Peel-and-Eat Shrimp,
and a choice of Daily Crudos and Chowders, as well as some new
twists on classic California seafood dishes such as Fish Tacos.
Rossman has tried-and-true ties to this community and plans to
bring more local produce and seafood to the menu from the farmers
and fisherman he has developed lasting friendships and relationships
with over the years in Half Moon Bay.
In
addition, Sam's on-site Seafood Market sells a variety of locally-caught
fresh fish and specialty seafood items and side dishes perfect
for enjoying at home, on the road or on the beach which is just
steps away. Rossman plans on adding new specialty prepared items
and seafood dishes here as well. The market offers "picnics-to-go"
- either put together by the friendly staff or individually for
those who want to hand-select items from the market. The market
also offers "clambakes," which can be phoned in a day
in advance and need only to be heated on the grill-perfect for
summertime parties and events, and something in which Rossman
takes great pride. The Clambakes are also available for private
events.
"You
couldn't ask for a better chef/partner than Lewis," says
Shenkman. "We share a similar vision for Sam's, with common
memories of delicious meals shared with family and friends at
these casual and relaxed New England style fish houses set right
on the water. Lewis has both the expertise and passion to help
us grow this business to the highest quality possible, as well
as to build and grow others in the future."
Shenkman,
a Half Moon Bay resident, and Rossman have very strong connections
to the community and the surrounding area and as a result are
continuing their commitments to both the environment and ecological
system from where Sam's food is sourced and grown. Sustainable
planning recognizes the interconnections between the environment,
economy, and society, and the team at Sam's has made a firm commitment
to serving sustainably-fished seafood whenever possible and practical.
Keeping the environmental factors in mind, a portion of the restaurant's
energy is also solar-generated.
In
addition to the main dining room, Sam's Chowder House also boasts
extensive outdoor seating with heat lamps along the entire western
oceanside wall of the restaurant, and an outdoor Ocean View Room
that is protected from the wind but treats guests to an open air
feeling. Further down the walkway, the Outdoor Terrace seats 34
more guests, overlooks the beach and ocean and will serve a variety
of dishes from both the satellite and main kitchens, which Rossman
is also revamping. In the main dining room, a state of the art
exhibition kitchen allows diners to watch the highly skilled culinary
team orchestrating meals from start to finish.
Sam's
Chowder House is located at 4210 North Cabrillo Highway and is
accessible from Highway One, from the harbor, or directly from
the beach. The restaurant is open for lunch and dinner Monday
through Friday from 11:30am - 9:00pm, Saturday from 11:00am -
9:30pm, and Sunday from 11:00am - 9:00pm. Major credit cards are
accepted and reservations can be made by calling (650) 712-0245
or at www.opentable.com.
and www.samschowderhouse.com
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